Everett distiller releases organic gin

EVERETT — John Lundin speaks fondly of the device he uses to distill spirits at Bluewater Distilling. He refers to the still as “her” and affectionately pats the hand-hammered copper kettle as he explains its history and how it works.

Part of that is organic certification. The glass bottles are another part. All of the glass is of domestic origin — from Missouri. Lundin said that he could find cheaper glass but likes to support domestic businesses and reduce the impact of transporting bottles. Halcyon gin labels feature an American glass icon, which was created specifically for Bluewater.

Bluewater Distilling also participates in One Percent for the Planet, an organization of businesses worldwide which have pledged one percent of sales to help environmental organizations.

Lundin creates the gin by seeping organic botanicals in the still with alcohol and water. The process is very hands-on, he said. As the heat increases, each botanical flavor comes off at different time. Throughout the process, he monitors the flavor to make sure he’s getting just what he wants. The gin is made in the London dry style, which, Lundin said, probably has 400 years of evolution and perfection. As with all gins, the primary flavor is juniper. But it also includes coriander, lemon, orange, licorice, angelica root, orris root and cassia bark.

The distillery operates out of space on the Everett waterfront, in the same building as Scuttlebutt Brewery. The gin is 92 proof and sells for $34.50, including tax, for a 750-milliliter bottle. The brewery is open Tuesday to Sunday from noon to 7 p.m.